Microbiological, chemical, and artificial sensory assessment of Sicilian cheeses made using different milk-clotting enzymes
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In the present study, cheeses coagulated with different milk-clotting enzymes were investigated. In detail, calf rennet, microbial coagulant, and a kiwifruit enzymatic extract were used in three independent cheesemaking processes. Microbiological, chemical, and sensory profiles, by using E-Eye, E-Nose, and E-Tongue platforms, were evaluated. Based on microbiological data, mesophilic bacteria, Lactobacilli, and Lactococci showed similar viable count in cheeses clotted with animal rennet and with vegetable coagulant. Differently, higher value of mesophilic bacteria and lower count of both Lactobacilli and Lactococci were detected in samples obtained using microbial coagulant. Additionally, as revealed by the fatty acid composition, the kiwifruit enzymatic extract allowed to obtain a final product with improved health properties. Concerning the artificial senses, E-Eye, E-Nose, and E-Tongue, a similar sensory profile was revealed among cheeses clotted using the kiwifruit enzymatic extract and the calf rennet whereas a different sensory profile was observed in microbial clotted cheeses. This work demonstrated that the kiwifruit extract is a valid coagulant alternative to calf rennet and microbial coagulant.
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A high MCA/PA ratio results in the formation of short peptides, which impart sour and bitter flavors.
“The high MCA/PA ratio results in the formation of short peptides, which impart sour and bitter flavors, with bitterness in cheese primarily resulting from the buildup of small hydrophobic peptides formed through the action of coagulants, especially rennet alternatives or microbial enzymes (Ayana et al., 2015;D'Incecco et al., 2022;Di Rosa et al., 2024).”
From Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review. (2025) · cites this paper as Di Rosa et al., 2024
The addition of B. stearothermophilus and fungal coagulants contributes to the development of bitter taste in the cheeses produced.
“Moreover, Di Rosa et al. (2024) explained that the addition of B. stearothermophilus and fungal coagulants contributes to the development of bitter taste in the cheeses produced.”
From Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review. (2025) · cites this paper as Di Rosa et al., 2024
Bitterness in cheese primarily results from the buildup of small hydrophobic peptides formed through the action of coagulants, especially rennet alternatives or microbial enzymes.
“The high MCA/PA ratio results in the formation of short peptides, which impart sour and bitter flavors, with bitterness in cheese primarily resulting from the buildup of small hydrophobic peptides formed through the action of coagulants, especially rennet alternatives or microbial enzymes (Ayana et al., 2015;D'Incecco et al., 2022;Di Rosa et al., 2024).”
From Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review. (2025) · cites this paper as Di Rosa et al., 2024
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- Authors
- Di Rosa, A. R., Accetta, F., Nicosia, F. D., Litrenta, F., Pino, A., Lopreiato, V., Caggia, C., & Randazzo, C. L.
- Affiliations
- University of Messina (IT)
- University of Catania (IT)
- Corresponding author
- Pino, Alessandra
- ORCID
- Venue
- Food Bioscience
- Publisher
- Elsevier BV
- Published
- 2024-06
- Volume
- 59
- Pages
- 103917
- ISSN
- 2212-4292 (ISSN-L)
- OpenAlex
- W4392878123
- Cited by
- 9
- References
- 74
- Citations by year
- 2026: 4 · 2025: 4 · 2024: 1
- FWCI
- 1.94
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Food Bioscience (publishedVersion, cc-by-nc-nd)
- Funders
- Regione Sicilia
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- milk-clotting enzyme, calf rennet, microbial coagulants, cheese microbiota, lactobacilli, lactococci, mesophilic bacteria, fatty acid composition, electronic nose, electronic tongue, electronic eye
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